Tetrazzini is an Italian-American dish. It is made with (leftover) poultry or seafood. Various types of dairy sauces, pastas, and vegetables are used. So, be creative and choice the meat, sauce, and pasta you want tonight. Then change the ingredients next time you want tetrazzini.
Serves 8
Preheat the oven to 350ºF/175ºC
- 1 pound (455 g) a package of: linguine, spaghetti, egg noodles or other types of pasta
- 2 cups (260 g) singly or a mixture of sliced: spinach, carrots, broccoli, bell peppers, zucchini, leeks, asparagus, celery, peas, etc.
- 1 pound (455 g) shredded cooked organic: turkey, chicken, ham, seafood (of choice)
- 1 cup (130 g) sliced mushrooms
- 2 cups (480 ml) (dairy-free) butter, cream, milk and cheese, béchamel, mornay, or yogurt
- olive oil
- 1 cup (130 g) organic onion, chopped
- minced organic garlic
- (gluten-free) flour
- 2 cups (480 ml) organic chicken broth; seafood use chicken, clam juice, seafood stock, or for a kick, Cajun-style broth (Cajun seasonings and andouille sausage)
- 1 Tbs. (15 ml) organic lemon juice
- 3/4 cup (180 ml) white wine
- 2 cup (480 g) (dairy-free) different types of cheeses
- garnishes chopped: parsley, chives, cilantro, mint, etc.
1. Cook the pasta as directed.
2. Sautéed in wine: onions, mushrooms, and garlic.
3. Whisk in the broth and lemon juice.
4. Stir in the choice of dairy.
5. Simmer until it thickens. Add little flour if needed.
6. Toss in the cooked pasta and vegetables.
7. Add everything to a casserole pan. Sprinkle with cheese.
8. Cover with aluminum foil and bake for about 25 minutes.
9. Remove foil and bake another 15 minutes.
10. Let it rest for 5-10 minutes.
